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| The espresso machine is the cornerstone
of the espresso method.
The Espresso machine heats up the water
to 190° - 197° F (88° – 92° C) and, applying pressure of 9-19 bars, pushes the
water through the coffee to extract the flavors.
Under ideal conditions the
espresso takes 25 seconds from start to cup.
But not only espresso equipment
is critical in achieving the perfect espresso.
Our espresso is roasted
on drum roasters. Although this roasting method takes longer and requires more
green coffee than other methods, we believe only drum roasting can create a consistently
outstanding espresso.
Each espresso batch is supervised by our Senior
Roast Master. Drawing on his extensive roasting experience, he personally completes
and approves each batch of espresso. Only when he considers the beans to be perfectly
roasted does he allow the coffee to move on to the next step.
After
roasting, our espresso is air-cooled. Sudden changes to the temperature of the
coffee bean result in significant destruction of flavors and, consequently, deterioration
of aroma and taste.
After cooling, our beans rest for half a day. A
gradual reduction in temperature is an essential step in achieving perfection,
as the chemical processes to complete their work during this maturing process.
During this period the coffee bean releases a variety of gases including
oxygen; beans that are packaged without maturing age prematurely. By giving the
coffee time to mature and then flushing out residual oxygen, we package our coffee
in a stable environment. This prevents premature aging.
Even our packaging
technology has been carefully selected to preserve the delicate flavors of our
coffee. Our packages include several thin layers of film invisible to the naked
eye. Some layers prevent oxygen from penetrating the package, others keep water
particles out, and yet others provide physical protection for the beans. The most
important layer, the inside layer, slows the reaction of unstable coffee compounds,
helping to preserve flavor. | |
